Chinese pastry skills

Author: Tang Meiwen
Publisher:
Publish Date: 2002-01-01
Features: This book is a national planning textbook for secondary vocational education, developed based on the "Basic Requirements for Teaching Chinese Baking Skills" from the main courses outlined in the "Curriculum Setting for Vocational Cooking Majors in Secondary Vocational Schools" promulgated by the Ministry of Education in 2001, and with reference to the occupational skill assessment standards of relevant industries and the grading examination standards for intermediate technical workers. The book is divided into 7 chapters, covering topics such as: Introduction, Basic Knowledge of Chinese Baking, Dough Mixing Techniques, Filling Preparation Skills, Shaping Techniques, Maturation Techniques, and the Combination and Application of Banquet Pastries. This book can be used as a teaching material for vocational cooking majors in secondary vocational schools, or as a training manual for relevant industries or self-study purposes. The book is divided into seven chapters, introducing the basic knowledge of Chinese baking, dough mixing techniques, filling preparation skills, shaping techniques, maturation techniques, and the combination and application of banquet pastries.